F rom the warm, crispy, salty exterior to the deliciously flaky fillet inside, biting into a perfectly fried piece of fish is super-satisfying. So, Chowhound reached out to Katie Lee Biegel ...

The stuffing will sit loosely between the fillets. Some of it probably will fall onto the plate; consider it a garnish. From "Nuts in the Kitchen," by Susan Herrmann Loomis (Morrow, 2010).

Herring from the North Atlantic are used to make fish meal and oil, but also for canning, pickling and smoking. “They catch the fish in Norway, they ship it to Germany or Denmark.

1 Meyer lemon, cut into supremes; see cook’s notes. 4 tablespoons butter. 1 tablespoon capers, drained. 2 tablespoons chopped fresh Italian parsley ...